Peanut Butter Oatmeal Chocolate Chip Cookies

These Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are everything a cookie lover dreams of—soft, thick, chewy, and absolutely loaded with peanut butter, oats, and melty chocolate chips. They’re the kind of classic comfort treat that never goes out of style and are perfect for sharing… or not.

Why You’ll Love This Recipe

• Thick, bakery-style texture – chewy centers with slightly crisp edges

• Packed with flavor – peanut butter, chocolate, and oats in every bite

• Easy to make with basic pantry staples

• Freezer-friendly dough for fresh cookies anytime

• Great for holidays, bake sales, or just everyday cookie cravings

• Customizable with add-ins like nuts or different chips

• Delivers consistent results every time

• Soft for days thanks to the peanut butter and oats

• Crowd-pleasing – perfect for both kids and adults

• No fancy tools required – a hand mixer or stand mixer will do

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup light or dark brown sugar, packed

• 2 large eggs, at room temperature

• 1 cup creamy peanut butter

• 2 teaspoons pure vanilla extract

• 2 cups old-fashioned rolled oats

• 2 1/2 cups semi-sweet chocolate chips, plus more for topping (optional)

Directions

1. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Cream the Butter and Sugars
   In a large bowl, use a stand mixer fitted with the paddle attachment or a hand mixer to beat the softened butter until smooth (about 1 minute). Add both sugars and beat on medium-high speed for 2 minutes until light and fluffy.

3. Add Wet Ingredients
   Mix in the eggs, peanut butter, and vanilla extract. Beat on high speed until well combined (about 1 minute), scraping down the sides of the bowl as needed.

4. Combine with Dry Ingredients
   Add the dry mixture to the wet ingredients and mix on low speed until just combined. Then add in the oats and mix until fully incorporated.

5. Fold in Chocolate Chips
   Add the chocolate chips and mix until evenly distributed. The dough will be thick and sticky.

6. Chill the Dough
   Cover the bowl and refrigerate the dough for at least 20 minutes (or up to 4 days). If chilling for more than 1 hour, allow to sit at room temperature for 30 minutes before baking.

7. Bake
   Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Scoop about 2 tablespoons of dough per cookie and space them 3 inches apart. Bake for 12–14 minutes, or until the edges are lightly browned and the centers look soft.

8. Cool and Enjoy
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally, press a few extra chocolate chips into the tops while still warm for that bakery-style finish.

Servings and timing

Servings: 32 cookies
Prep time: 40 minutes (includes chill time)
Cook time: 15 minutes
Total time: 1 hour 10 minutes

Variations

• Add chopped peanuts or walnuts for a crunchy bite

• Swap chocolate chips for white, dark, or peanut butter chips

• Use crunchy peanut butter instead of creamy for added texture

• Drizzle with melted chocolate or peanut butter for a decorative touch

• Add shredded coconut or raisins for a chewy twist

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 1 week

• Freezer (Baked): Freeze cooled cookies for up to 3 months; thaw at room temperature

• Freezer (Dough): Scoop dough into balls and freeze. Bake from frozen, adding 1–2 extra minutes

• To Reheat: Warm baked cookies for 10 seconds in the microwave for that fresh-out-of-the-oven feel

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats give the best chewy texture, but quick oats can work in a pinch—just expect a slightly softer cookie.

Do I have to chill the dough?

Yes. Chilling helps the cookies stay thick and prevents them from spreading too much during baking.

Can I use natural peanut butter?

It’s best to use traditional creamy peanut butter for this recipe. Natural peanut butter can separate and affect texture.

Can I reduce the sugar?

Yes, you can slightly reduce it, but keep in mind it may affect the spread and texture of the cookies.

Can I make these gluten-free?

Yes, use a gluten-free flour blend and certified gluten-free oats.

What kind of chocolate chips are best?

Semi-sweet chocolate chips give the perfect balance, but you can use milk, dark, or even chunks.

Can I make them smaller?

Absolutely. Use 1 tablespoon of dough per cookie and reduce the baking time by 2–3 minutes.

Why are my cookies flat?

This usually means the butter was too warm or the dough wasn’t chilled long enough.

Can I make these into bars?

Yes! Press the dough into a greased 9×13-inch pan and bake for 25–30 minutes or until golden at the edges.

Are these cookies soft or crunchy?

They’re soft and thick with chewy centers and lightly crisp edges.

Conclusion

These Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are everything you want in a cookie—rich, chewy, and packed with irresistible peanut butter and chocolate flavor. Whether you’re baking for a crowd or just treating yourself, this recipe guarantees cookie satisfaction with every bite.